irish coffee sundaes with caramel whiskey sauce an

How To Make irish coffee sundaes with caramel whiskey sauce an

• 1

  For Coffee Nut Crisp:
• 2

  Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
• 3

  Whisk egg white with sugar, coffee powder, and salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
• 4

  Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
• 5

  Loosen crisp with a metal spatula and break into small pieces.
• 6

  For Sauce and Sundaes:
• 7

  Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
• 8

  Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
• 9

  Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
• 10

  Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.
• 11

  NOTE: Crisp can be made 4 days ahead and kept in an airtight container at room temperature. (Watch out, though; it’s so delicious, you will be hard-pressed to resist devouring all of it before your guests arrive!) Sauce can be made 4 days ahead and chilled, covered. Rewarm to serve. Any leftover sauce will keep, chilled, at least 1 week
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